Cheesecake is a classic dessert that graces the table of many a gathering. Preparing a cheesecake from scratch can seem intimidating, but the process is actually fairly straightforward. This article will tell you all you need to know about making a homemade cheesecake of your own. Take your pick between the traditional baked cheesecake and its no-bake cousin; either way, you can't lose.

No-Bake Filling

Steps

Part 1

Making the Crust

1

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a springform pan by surrounding it in aluminum foil.

Surrounding the pan with aluminum foil will prevent water from leaking into the pan if you end up preparing a baked cheesecake, but this step is not necessary if you plan on using the crust for a no-bake cheesecake.

Place an 18- by 18-inch (46- by 46-cm) square of aluminum foil beneath the springform pan. Fold the sides of the foil around the pan, doing so gently to prevent yourself from ripping the foil.

Repeat this procedure using a second sheet of aluminum foil with equal dimensions.

Crimp the foil around the edge of the pan.

Note that a springform pan is necessary. This pan is designed so that the sides can be separated from the bottom, making it easier to remove your cheesecake after it is done.

2

Crush the graham crackers. Place the graham crackers in a large resealable plastic bag and use a rolling pin to crush them into fine crumbs.

Alternatively, you could crush the graham crackers by pulsing them in a food processor or blender. This may actually allow you to achieve finer crumbs in a shorter period of time.

Transfer the crumbs to a large bowl when done.

3

Mix the crumbs with the other crust ingredients. Mix the crumbs with the sugar and a pinch of salt first. Then, stir in the melted butter.

You could stir the butter into the crumbs using a wooden spoon, but your hands will do a more thorough job. Just make sure the wash them, first.

If using salted butter, skip the salt.

4

Pack your crust into the springform pan. Put all but 1/4 cup (60 ml) of the crust mixture into the pan. Pack the crumbs in gently, leaving a slight rise along the inside edge.

Leave roughly 2 inches (5 cm) of crust along the edge of the pan.

The remaining cup can be used to fill in any holes in the crust that form as you pack the crust or after you remove the finished cheesecake from the pan.

Use your hands to pack down the crust. Alternatively, you could use a metal measuring cup to get a smooth, even crust by packing the crumbs down with the bottom of the cup.[1]

5

Bake for 10 minutes. Bake the crust in the preheated oven for 10 minutes. It may look slightly darker or glossier, but otherwise, there should be no visible change.

6

Cool. If you plan on using the crust for a no-bake cheesecake, you must cool it first before filling it. Cool the crust for at least 1 to 2 hours. It should be no warmer than room temperature.

Note that you do not need to cool the crust if you plan on using it for a baked cheesecake.

For an even richer variation, make a brownie cheesecake by replacing the bottom crust with a layer of baked brownie. You can use this altered crust with a standard filling or a chocolate filling.

You could also bake a white chocolate cheesecake, instead. Just like chocolate cheesecake uses semi-sweet chocolate in the filling, white chocolate cheesecake uses white chocolate in the filling.

3

Prepare a caramel cheesecake. Scatter chunks of caramel over the crust before adding the cream cheese filling. Once you finish baking the cheesecake, drizzle melted caramel over it for an even stronger caramel flavor.

Make your treat even more elaborate by turning it into a turtle cheesecake. The addition of pecans and chocolate chips can completely transform a caramel cheesecake into something even sweeter.

Try a Toblerone cheesecake as a variation on the candy bar cheesecake. Use melted Toblerone milk chocolate to create a rich chocolate filling and top the cheesecake with shavings or chunks of Toblerone chocolate bars.

Try a vegan cheesecake. Believe it or not, cheesecake can be turned into a vegan dish by using vegan cream cheese, silken tofu, vegan sour cream, and soy creamer. This cheesecake should be baked in the oven.